 | | Directions |
- Cook rice according to package; set aside.
- In a large stock pot brown meat. Drain fat and add peppers and onion. Cook until onion is softened and translucent. Add garlic and cook 1 minute more.
- Add tomatoes, tomato sauce, broth and seasonings. Cover and simmer for 30 to 45 minutes, until peppers are tender.
- Add rice to soup and heat through. Serve.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8
|  | | Ingredients | | - | | 1 cup white rice |
| - | | 1 pound ground pork |
| - | | 2 green bell pepper , chopped |
| - | | 1 cup onion, chopped |
| - | | 2 cloves garlic , minced |
| - | | 29 ounces diced tomatoes |
| - | | 15 ounces tomato sauce |
| - | | 14 ounces chicken broth |
| - | | 1/4 teaspoon dried thyme |
| - | | 1/4 teaspoon dried sage |
| - | | salt and pepper, to taste |
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